Nutritional Value Per Serving

I’m about to fall asleep when my husband, Ron, reaches out and shakes my shoulder.

“Are you awake?” he asks.

“Yes,” I say.

“What do you want for your birthday?”

“Hmmm,” I say. “I don’t know. Let me think about it.”

But I do know. I’m debating between various brands of juicers (Green Star or Omega – any thoughts?). Ron is going to keel over when he hears this. In the six years we’ve been together, I’ve never asked for a single item relating to the kitchen.

Not a pot.

Not a pan.

Not a knife, a spatula, or a whisk.

Growing up, I never learned how to cook. My girlfriends and I — we were women of a new generation. We were going to be doctors, lawyers, and mathematicians (and we are). There would be no time for preparing meals. (I’m not sure what our eating plan was — hired help? fast food? — we didn’t think about that part). I do vaguely recall taking a Home Economics course in high school. Men were required to take it too. We baked a pie. I stared at the aluminum container holding the crust and debated between leaving it or removing it. I wasn’t sure aluminum should go in the oven so I took it off. My pie looked more like a pancake.

People change, though.

Now I see our kitchen in a whole new light. Cooking spinach lasagna the other night, I sipped a glass of wine and turned on some tunes. I had to call my mother — twice — and ask her whether I was supposed to cook the whole wheat lasagna noodles or layer them in the dish uncooked. (The first time she said, “Cook ‘em!” and the second time she said, “Yes, I’m positive. Cook ‘’em!”) I cooked the noodles. The food was delicious. I’m no longer intimidated by the kitchen. Bring on the juicer! 

I ripped the recipe out of O magazine awhile ago and have been hanging onto it. The chef/writer, Colin Cowie, promised he was sharing a “labor-free” variation of the dish that usually requires a lot of stirring. Labor-free – now that’s my kind of meal.

Here’s what I did: I cooked 1 cup of brown rice in an organic free-range chicken broth. Meanwhile, I cooked mushrooms in a skillet for a few minutes (the recipe calls for an assortment of cremini, white jumbo, and shiitake, but we only had one type) and then I set the mushrooms aside. When the rice was ready, I mixed in the mushrooms. Then I mixed in 1 cup of grated parmesan cheese. I served it with a crisp greens salad. It was delicious. You can use other vegetables (asparagus) or ingredients (seafood) in place of mushrooms.

It’s one of those meals that will go into the “let’s make this again” category in my recipe box. 

Impotency is just one of the many challenges a man could experience, and if you happen to acquire this symptom, then you have just landed on the right page. Although there are many drugs available in the market these days for treating erection difficulties, you can find Vardenafil HCL 20mg medication as one of the most prescribed drugs by your doctor.

Vardenafil basically works by pumping more blood supply towards the male organ to help stimulate sexual drive. However, the drug does not guarantee you a lifetime treatment – ED is incurable and the drugs available such as Vardenafil are only instruments to improve sexual performance. Of course, you have to be sexually aroused to appreciate the results of this medication.

How to take Vardenafil

Take this medication by swallowing the tablet immediately – don’t break, split, crush, or chew the tablet. You can also take this drug with your regular meals, or even without food. Vardenafil should work 60 minutes after the medicine has been ingested.
Doctors may recommend you the appropriate dosage as well as the proper interval of time in taking your medications. Follow the prescriptions sincerely and read the labels so you will have information about how the drug should work. Never attempt to go beyond the prescription or taking the drug more often than what is recommended; otherwise, the possible side effects will be magnified and you will likely experience the negative symptoms. Read more…